French Cuisine
Swiss Chard & Raisin Tarte
This is my original take on Tourte aux blettes, a sweetened swiss chard tarte that’s been popular in France since the 14th century. There are may variations on this dish but the constants are chard, eggs, cream, some type of fruit and some type of nut. Essentially, when I say “original take” or “adapted” recipe, it means that I’ve made something a bunch of times, each time adding to my list of things that could make the dish more awesome, and then eventually editing that list down to a workable recipe. Below is the final...
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